Relating texture perception of cooked ham to the bolus evolution in the mouth.
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DOI: 10.1016/j.foodres.2018.02.073
Abstract: The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception… read more here.
Keywords: cooked ham; mouth; ham samples; texture perception ... See more keywords